I bought some fairytale eggplant and as much as easy at it would be to slice and dice them and throw them into any old eggplant dish I'd like to roast them whole...
1. What's the roasting process look like-- seasoning, temp, flipping. These tiny things seem so delicate and there are so few that I'd like to get 'em it as close to perfect as I can.
2. There's fettuccine on the side, whole wheat no less. I'm hoping a strong pesto might work well with those hearty noodles and bring the two separate parts (eggplant, pasta) together. Thinking something light on the cheese (not a fan, don't hurt me) something garlicky maybe?
Thoughts, expertise and help much appreciated!